Ingredients

The following ingredients have 4 Servings
  • 500 g potatoes  (Russet, Yukon gold, or red skin with yellow flesh)
  • 150 g flour plus more when shaping gnocchi
  • 150 g Gorgonzola cheese
  • 1/4 cup half and half cream or heavy cream
  • a handful of grated Parmigiano
  • 1/4 cup chopped walnuts, save some for garnish
  • dash of black pepper
  • dusting of Parmigiano

Instruction

  • Warm up a sauté pan on low heat, break up Gorgonzola and place it in the pan. Stir with a wooden spoon and as Gorgonzola starts to melt, add the half and half cream and stir. 
  • When the sauce has become creamy, add the Parmigiano and stir again.
  • Then, add the chopped walnuts and remove from heat.
  • Have a pot with plenty of salted water on medium/high heat. Cover with a lid until water starts to boil. 
  • Gently place gnocchi into boiling water and when they all come to the surface (about 6-8 minutes) scoop them up with a strainer and place them delicately into the creamy sauce mixture.
  • Coat gnocchi with the sauce, tossing gently.
  • Plate gnocchi and finish with some crumbled walnuts, grated Parmigiano, and freshly cracked black pepper.